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Bancroft House, menu, pages 2-4


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men000684_Bancroft House, menu, pages 2-4


University of Nevada, Las Vegas. Libraries

Page 1 <br> [no text] <br> <br> <br> <br> <br> <br> <br> Page 2 <br> <br> <br> Bancroft House. <br> <br> <br> East Saginaw, Mich. <br> <br> <br> Lunch. <br> <br> <br> June 27, 1880/ <br> <br> <br> Chicken Soup. <br> <br> <br> Potato Salad. Sardines. Lobster Salad. <br> Spiced Salmon. <br> <br> <br> Cold. <br> Roast Beef. Pressed Corned Beef. <br> Chicken. Tongue. <br> Boiled Ham. Roast Mutton. <br> Boston Baked Beans. <br> <br> <br> Cross & Blackwell’s Chow Chow. <br> Assorted Pickles. Horse Radish. <br> Lea & Perrin’s Worcestershire Sauce, <br> Queen Olives. Tomato Catsup. <br> Halford Sauce. Crackers and Cheese. <br> <br> <br> Oranges. Figs. Raisins. <br> New Apples. <br> English Walnuts. Almonds. Pecan Nuts. <br> <br> <br> Oneida Community Peaches. Assorted Cake. <br> <br> <br> Tea. Coffee <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Sunday Dinner, 5 O'Clock. <br> <br> <br> <br> <br> <br> <br> Page 4 <br> [no text] <br>